Lunch

Egg White, Dill and Spinach Salad over Fresh green salad is for Lunch.

Egg White, Dill and Spinach Salad over Fresh green salad takes 10 minutes to prepare.

Egg White, Dill and Spinach Salad over Fresh green salad takes 5 minutes to cook.

Egg White, Dill and Spinach Salad over Fresh green salad makes 4 servings.

The ingredients for Egg White, Dill and Spinach Salad over Fresh green salad are:

For the Salad:
8 large hard boiled egg - peeled and yolk removed.
3 tbsp- Dill, chopped
8 tbsp- kraft light mayonnaise
1 cup - chopped spinach
1 tbsp- ground black pepper
1 dash- salt

For the Fresh Green Salad:
4 cups-Baby Arugula
8 pieces- spanish olives
1 cup - sliced mushrooms.
2 tbsp- light done italian dressing

Here is how you make Egg White, Dill and Spinach Salad over Fresh green salad:

- In a saucepan with cold water, place raw egg and cook egg until water boil. Let stand for 10 minutes.- Remove hard boiled egg and place in ice water bath for 10 minutes or until cools down.- Remove shell and cut the egg in half. Remove egg yolk and discard. Rinse egg whites with cold water and drain.- Chop egg white into diced pieces. Add chopped spinach, light mayonnaise, dill, salt and pepper. For the Fresh Green Salad:- Mix light italian dressing with sliced mushrooms.- cut spanish olives into two.- Serve along with baby arugulaServing Size: 2 egg white per servingNumber of Servings: 4Recipe submitted by SparkPeople user LESPI66.

The nutritional information for Egg White, Dill and Spinach Salad over Fresh green salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 165.5

• Total Fat: 10.3 g
• Cholesterol: 10.1 mg
• Sodium: 674.4 mg
• Total Carbs: 9.7 g
• Dietary Fiber: 1.5 g
• Protein: 6.5 g

The dietary needs meet for Egg White, Dill and Spinach Salad over Fresh green salad is Low Fat